Gefilte Fish

Main Dishes | Jewish cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

A Jewish classic where both pike and salmon work well, but carp looks the most convincing.

Ingredients

Carp - 6 lbs
Salt - 3 spoons
Onion - 3 heads
Carrot - 3 pieces
Sugar - 2 spoons
Parsnip - 1 piece
Chicken Egg - 3 pieces
Ground Black Pepper - to taste
Coarse matzo - 1.4 oz

Step by Step guide

Step 1

Fillet the carp, then place the skin, tails, fins, heads, and bones into a pot and cover with water. Add 2 teaspoons of salt, bring to a boil, and skim off the foam.

Step 2

Slice one onion into rings and add it to a pot along with three peeled carrots. Add sugar and bring to a boil, then simmer for twenty minutes.

Step 3

Blend the carp fillet into a mince, transfer it to a bowl, and then in the blender, chop the remaining onion and carrot, along with a peeled small parsnip. Mix this with the fish mince.

Step 4

Add the eggs, salt, and pepper along with 50 ml of cold water, and mix everything thoroughly. Add the matzo, mix again, and shape into uniform oval patties.

Step 5

Strain the broth and return it to the pot, bringing it to a gentle simmer. Add the meatballs to the broth. Cook covered for twenty to thirty minutes, then allow to cool slightly. Use a slotted spoon to remove the meatballs and place them in a deep dish, pouring a small amount of broth over them. Slice the boiled carrots into rounds and use them to garnish the meatballs. Let cool and serve.